BAKED STUFFED SQUASH BOATS

4 Florida yellow squash
1 medium yellow onion, diced
3 garlic cloves, minced
1 tablespoon dried Italian seasoning, or 3 tablespoon fresh herbs (basil, oregano)
Kosher salt & fresh ground pepper, to taste
Olive oil
2 cups Japanese-style panko breadcrumbs
½ cup parmesan cheese, grated
1 egg

Pre-heat oven to 400 degrees. Cut yellow squash in half lengthwise. With a spoon, scrape flesh and seeds of squash into a large bowl, making boats. Sauté onion and garlic over medium heat with a dash of olive oil. Add the squash that was removed from the boats and season with kosher salt and pepper. Cook until almost soft (around 7 minutes). When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese. Scoop stuffing mixture into boats and fill evenly. Sprinkle the top of the stuffed boats with extra parmesan cheese. Cook in pre-heated oven (400 degrees) until boats are crisp tender and golden brown on top (around 10 minutes). Serve squash boats as a side dish with your favorite meal.